Cinnamon Rolls with Cream Cheese Frosting

Mix the flour, yeast, egg, salt, and 1/2 cup milk (about 120g) into a dough, then gradually add the remaining 2 tablespoons milk (about 30g). Once combined, add the butter and knead for 10-15 minutes until you can stretch the dough into a smooth, thin film.

While the dough is rising, roast the walnuts at 320°F (160°C) for 7-8 minutes, then crush them slightly. Mix with cinnamon and sugar and set aside. The flavor of cinnamon is quite unique, so adjust the amount to your liking. If you don't have walnuts, you can use store-bought mixed nuts as a substitute. I've also used store-bought honey-glazed cashews before, which saved a step and tasted great!

Sprinkle some flour on the table, roll the dough into a rectangle, spread a layer of butter evenly, and sprinkle with the prepared nuts (reserve some for decoration). Roll it up tightly and seal the edge. Cut into nine equal pieces.

Place the dough pieces on a buttered baking sheet, spaced 1/2 to 3/4 inch apart, spray with water, and let them rise in the oven for 60 minutes.

20 minutes before the rising is complete, preheat the oven to 340°F (170°C). Sprinkle the remaining nuts on the risen dough and brush with egg wash. Bake for 18-20 minutes until golden brown and delicious.

Cream Cheese Frosting: Mix cream cheese, powdered sugar, 2 teaspoons milk (about 10g), and vanilla extract until smooth and thick. Drizzle over the cinnamon rolls. Alternatively, you can make a maple syrup glaze by mixing maple syrup with a little water and brushing it on.